Ciência e Tecnologia de Alimentos ISSN 0101-2061

Original
Physicochemical characterization and antioxidant capacity of
pitanga fruits (Eugenia uniflora L.)
Caracterização fisico-química e capacidade antioxidante de pitangas (Eugenia uniflora L.)

Milena BAGETTI1, Elizete Maria Pesamosca FACCO1, Jaqueline PICCOLO1, Gabriela Elisa HIRSCH1,
Delia RODRIGUEZ-AMAYA2, Cintia Nanci KOBORI2, Márcia VIZZOTTO3, Tatiana EMANUELLI1*

Abstract
This study was carried out to obtain more information about the physicochemical properties, composition, and antioxidant activity of pitanga
fruits (Eugenia uniflora L.), particularly fruits from the State of Rio Grande do Sul, Brazil. Pitanga with different flesh colors (purple, red, and
orange) from tree selections cultivated at Embrapa Clima Temperado (RS-Brazil) were analyzed. Only slight differences were observed in
the quality parameters and in the proximate and fatty acid compositions among the fruits studied. The extracts from purple-fleshed pitanga
had the highest total phenolic and anthocyanin contents along with the highest antioxidant capacity. The antioxidant capacity (DPPH and
FRAP assays) of methanolic pitanga extracts was highly correlated with the total phenolic content, but in ethanolic extracts, the anthocyanin
content was correlated only with the FRAP antioxidant capacity. Orange fleshed pitanga had higher β-cryptoxanthin and β-carotene levels
than those of the red fruit, which had higher lycopene content. The results indicate that the purple-fleshed pitanga, cultivated in Rio Grande
do Sul, is a rich source of phenolic compounds and has high antioxidant capacity. The red and orange-fleshed pitanga, on the other hand,
are rich sources of carotenoids.
Keywords: sugars; insaturated fatty acids; β-cryptoxanthin; lycopene; β-carotene.

Resumo
Este estudo foi realizado para obter mais informações sobre as propriedades físico-químicas, composição e atividade antioxidante de frutos
de pitanga (Eugenia uniflora L.), especialmente os do Rio Grande do Sul (Brasil). Foram comparadas pitangas com diferentes colorações de
polpa (roxa, vermelha e laranja) de seleções cultivadas na Embrapa Clima Temperado (RS-Brasil). Foram observadas pequenas diferenças nos
parâmetros de qualidade e na composição centesimal e de ácidos graxos entre as frutas com diferentes colorações de polpa. Os extratos de
pitanga roxa apresentaram maiores conteúdos totais de fenólicos e de antocianinas, bem como, a maior capacidade antioxidante. A capacidade
antioxidante (valores de DPPH e FRAP) dos extratos metanólicos de pitanga apresentou alta correlação com o conteúdo de fenólicos totais,
mas nos extratos etanólicos, o conteúdo de antocianinas correlacionou-se apenas com a capacidade antioxidante avaliada pelo método de
FRAP. A pitanga de cor laranja apresentou maiores teores de β-criptoxantina e β-caroteno, enquanto que a de cor vermelha continha alto
teor de licopeno. Os resultados indicam que a pitanga de cor roxa, cultivada no Rio Grande do Sul, é uma fonte rica de compostos fenólicos
e possui alta capacidade antioxidante. As de cor vermelha e laranja, por outro lado, são fontes ricas de carotenoides.
Palavras-chave: açúcares; ácidos graxos insaturados; β-criptoxantina; licopeno; β-caroteno.

1 Introduction
It is widely known, from epidemiological studies, that
the consumption of fruits and vegetables imparts many
health benefits, especially reduced risk of chronic diseases,
such as cancer, cardiovascular disease, and stroke (BLOCK;
PATTERSON; SUBAR, 1992; DILLARD; GERMAN, 2000;
PRIOR; CAO, 2000; KAUR; KAPOOR, 2001). Fruits and
vegetables contain different antioxidant compounds, such as
vitamin C, vitamin E, and carotenoids. These phytochemicals
may protect the human body against reactive oxygen and
nitrogen species (DIPLOCK  et  al., 1998). Reactive oxygen
species (ROS) are produced naturally in mammalian systems
as a result of oxidative metabolism. However, excessive ROS
production may damage cell membranes and DNA causing
cancerous mutations. Moreover, the oxidation of low-density
lipoprotein is a major factor in the pathogenesis of heart disease
(RAHMAN; ADCOCK, 2006).
Vitamins and carotenoids are not the sole compounds that
contribute to the antioxidant activity of fruits and vegetables.

Recebido para publicação em 27/2/2009

Aceito para publicação em 22/8/2009 (004080)
1
Programa de Pós-graduação em Ciência e Tecnologia de Alimentos, Núcleo Integrado de Desenvolvimento em Análises Laboratoriais – NIDAL,
Departamento de Tecnologia e Ciência dos Alimentos, Centro de Ciências Rurais, Universidade Federal de Santa Maria – UFSM,
Camobi, CEP 97105-900, Santa Maria - RS, Brasil, E-mail: tatiemanuelli@smail.ufsm.br
2
Departamento de Ciência de Alimentos, Faculdade de Engenharia de Alimentos, Universidade Estadual de Campinas – UNICAMP,
CP 6121, CEP 13083-970, Campinas - SP, Brasil
3
Embrapa Clima Temperado, Rod. BR 392, Km 78, CP 403, CEP 96010-971, Pelotas - RS, Brasil
*A quem a correspondência deve ser enviada

Ciênc. Tecnol. Aliment., Campinas, 31(1): 147-154, jan.-mar. 2011 147

 Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.)
Polyphenolic compounds such as flavonoids also contribute to
the beneficial effects of this group of foods (BORS et al., 1990).
Polyphenolic compounds have shown antiallergenic, antiviral,
antibacterial, antifungal, antitumor, and antihemorragic
activities (PIETTA, 2000).
Eugenia uniflora L. is a widely distributed tree in South
American countries, mainly in Brazil, Argentina, Uruguay,
and Paraguay (CONSOLINI; SARUBBIO, 2002). Its leaves
are used in popular medicine as infusion in the treatment of
fever, rheumatism, stomach diseases, disorders of the digestive
tract, hypertension, yellow fever, and gout. It may also reduce
weight, blood pressure, and serve as a diuretic (ADEBAJO;
OLOKI; ALADESANMI, 1989). Pitanga fruits, also known as
Brazilian cherry or Suriname cherry, contain various volatile
compounds that are also found in the essential oil of pitanga
leaves (WEYERSTAHL  et  al., 1988; OLIVEIRA  et  al., 2006).
Like the leaves, pitanga fruits may also have health benefits.
In the Brazilian food industry, pitanga fruits have mostly been
used to produce juice and frozen pulp. Pulp production has
high economic potential because the product has consumer
appeal and high concentrations of antioxidant compounds, such
as anthocyanins, flavonols, and carotenoids (LIMA; MÉLO;
LIMA, 2002).
Carotenoids are known to have various biological functions,
such as vitamin A activity and prevention of cataract, age‑related
macular degeneration, cancer, and cardiovascular diseases
(KRIS-ETHERTON  et  al., 2002; TAPIERO; TOWNSEND;
TEW, 2004; KRINSKY; JOHNSON, 2005; STAHL; SIES,
2005). However, the carotenoid composition of pitanga fruits
is variable. Lycopene is the major carotenoid in pitanga fruits
cultivated in the following states: São Paulo, Pernambuco,
and Paraná (Brazil), but other carotenoids have been found
in different proportions depending on the geographic origin
of the fruits (CAVALCANTE; RODRIGUEZ-AMAYA, 1992;
AZEVEDO-MELEIRO; RODRIGUEZ-AMAYA, 2004; PORCU;
RODRIGUEZ-AMAYA, 2008). Climate was found to influence
the carotenoid composition of this fruit. The mean lycopene
content of ripe pitanga fruits from Pernambuco (73 µg.g-1) was
slightly higher than that of Campinas, São Paulo (71 µg.g-1),
which was much higher than that of Medianeira, Paraná
(14 µg.g-1). As for β-crytoxanthin and rubixanthin, the levels
were much higher in fruits from Pernambuco (47 and 23 µg.g-1,
respectively) than those from São Paulo (12 and 9 µg.g-1,
respectively) and Paraná (13 and 12 µg.g-1, respectively). In
addition to carotenoids, environmental factors can influence
other components of fruits such as the phenolics (ROBARDS;
ANTOLOVICH, 1997; AHERNE; O’BRIEN, 2002). However,
these data are lacking for pitanga fruits, and no data have been
found for pitanga from the Southern region of Brazil.
Knowledge of the proximate composition and the contents
of bioactive compounds in different fruit varieties may be useful
for genetic improvement programs to select the varieties with
higher nutritional value. Thus, the objective of this work was
to evaluate the physicochemical characteristics of pitanga fruits
produced in the State of Rio Grande do Sul and to determine
148
the antioxidant capacity of flesh extracts. We compared pitanga
fruits with different flesh colors (purple, red, and orange). The
fruits evaluated were from tree selections cultivated at Embrapa
Clima Temperado (RS-Brazil) and have been studied to yield
cultivars adapted to the Southern region of Brazil.
2 Materials and methods
2.1 Samples
Samples of purple, red and orange-fleshed breeding lines of
pitanga fruits (Eugenia uniflora L.) were harvested at Embrapa
Clima Temperado (Rio Grande of Sul, Brazil) in the years
2007 and 2008. Each sample was a mixture of completely ripe
fruits from various plant selections with the same flesh color.
Three independent lots were collected, frozen at -18 °C, and
transported to the Federal University of Santa Maria. Fruits were
thawed and the flesh (edible portions) was manually separated
from seeds and homogenized in a blender. The samples were
immediately analyzed for the carotenoids composition or stored
at -18 °C until required for other assays.
2.2 Determination of quality parameters
The parameters of quality evaluated were pH, total soluble
solids, and acidity. These parameters were evaluated according
to AOAC (ASSOCIATION..., 1995).
2.3 Determination of proximate composition
Except for fat, the analyses were carried out according to
AOAC (ASSOCIATION..., 1995). Moisture was determined
as the weight loss after 24 hours at 60 °C in a vacuum oven
(method 925.09/17). Ash content was determined at 550 °C
(method 923.03). Protein content (N × 6.25) was determined by
the microkjeldahl procedure (method 960.2). Fat was extracted
using chloroform and methanol as described by Bligh and Dyer
(1959); the extract was used for the determination of the fat
content and fatty acid profile. To prevent lipid oxidation during
and after extraction, 0.02% butyl hydroxyl toluene was added
to the chloroform solution used.
2.4 Determination of fatty acid composition
Aliquots (2-3 mL) of the chloroform-lipid extract were
evaporated at 50 °C using a vaccum pump. Fat was saponified
and methylated with methanolic sulfuric acid solution, as
described by Hartman and Lago (1973). The methylated samples
were analyzed using an Agilent Technologies (HP  6890) gas
chromatograph with flame ionization detector. The methylated
fatty acids were separated in a capillary column DB-23 (50%
cyanopropyl-methylpolysiloxane; 60 m × 0.25 mm × 0.25 µm;
Agilent Technologies). The oven temperature was held at 140 °C
for 5 minutes, increased to 240 °C at a rate of 4 °C/minute, and
held at the latter temperature for 5 minutes. The injector port
and detector temperature were adjusted at 250 °C. The samples
(1 µL) were injected in a split mode (split ratio 1:50). Nitrogen
was used as carrier gas at a flow rate of 0.6 mL/minute.
Ciênc. Tecnol. Aliment., Campinas, 31(1): 147-154, jan.-mar. 2011
 Bagetti et al.
2.5 Determination of phenolic content
The extraction of phenolic compounds was performed
using the method of Escarpa and González (2001) with
some modifications, as described by Pellegrini  et  al. (2007).
This method allows a quantitative extraction of the main
polyphenolic classes: hydroxybenzoic acids, hydroxycinnamic
acids, and flavonoids. The homogenized sample (4 g) was
extracted in an ultrasonic bath at room temperature in the
absence of light with an aqueous solution consisting of 800 mL
methanol and 50 mL formic acid per liter. The samples were
sequentially extracted with 6 mL of solvent for 1 hour and 6 mL
for 30 minutes and 3 mL for 30 minutes. After each extraction,
the extracts were filtered under vacuum. The combined filtrate
was brought to a final volume of 25 mL with the solvent and
stored at -18 °C until required for analysis.
Total phenolic content was determined using the method
of Singleton and Rossi (1965). An aliquot of 0.1 mL pulp extract
was mixed with 2.5 mL 0.25 N Folin-Ciocalteu reagent. After
5 minutes, 2 mL 1 N Na2CO3 was added. The absorbance was
determined at 740 nm after 1 hour in the dark. Gallic acid was
used as a standard for the calibration curve. The amount of total
phenolic compounds was calculated and expressed as mg gallic
acid. 100 g-1 sample.
2.6 Determination of anthocyanin content
The extraction of anthocyanins was performed as described
by Lees and Francis (1972). The pulp was homogenized
in the extracting solvent containing 95% ethanol and
1.5 N HCl 85:15 v/v. The proportion sample/extracting solvent
was 0.8  g.mL-1. The sample was stored for 12 hours at 4 °C,
filtered under vacuum, and the residue was exhaustingly washed
with the extracting solvent for complete removal of pigments.
The filtrates were collected in a volumetric flask, brought to
50  mL with the extracting solvent, and left to stand in the
absence of light for 2 hours at room temperature; absorbance
was measured at 535 nm.
2.7 Diphenyl-2-picrylhydrazyl (DPPH) radical
scavenging assay
A solution of DPPH was used for the determination of the
antioxidant activity of extracts according to Brand-Williams,
Cuvelier and Berset (1995). DPPH solution was previously
diluted until 1.10 ± 0.02 absorbance at 515 nm was obtained.
The extract (0.05 mL) was mixed with 1.9 mL diluted methanolic
DPPH solution. The antiradical power of the different extracts
was determined by measuring the decrease of DPPH absorbance
after 24 hours in the dark against a blank. Trolox was used as a
standard for the calibration curve and the results were expressed
as mmol trolox equivalents. 100 g-1 sample.
2.8 Ferric-reducing antioxidant power (FRAP) assay
The method of Benzie and Strain (1996) was used for the
FRAP assays. Ferric-2,4,6-trypyridyl-s-triazine (TPTZ) solution
was prepared by mixing 2.5 mL 10 mM TPTZ solution in
40 mM HCl, 2.5 mL 20 mM FeCl3.6H2O and 25 mL 0.3 M acetate
Ciênc. Tecnol. Aliment., Campinas, 31(1): 147-154, jan.-mar. 2011
buffer at pH 3.6. The sample (40 µL) was mixed with 1.2 mL
of ferric-TPTZ reagent and incubated at 37 °C for 15 minutes.
The absorbance of the colored complex formed with Fe+2 and
TPTZ was taken at 593 nm. Trolox was used as a standard for
the calibration curve and the results were expressed as mmol
trolox equivalents.100 g-1 sample.
2.9 Carotenoid analysis
Carotenoid analyses were performed at the Carotenoid
Laboratory of the University of Campinas-UNICAMP.
Carotenoids were extracted with cold acetone, partitioned to
petroleum ether:ethyl ether (2:1), saponified overnight with
10% KOH in methanol with 0.1% butyl hydroxy toluene,
washed with water, and concentrated in a rotary evaporator
(RODRIGUEZ-AMAYA, 1999). Saponification was necessary to
hydrolyze carotenoid esters. HPLC–DAD analyses were carried
out on a Waters separation module (model 2690) equipped with
a quaternary pump, a four-channel in-line vacuum degasser,
and an autosampler injector, controlled by Millenium 2010
workstation. A monomeric C18 Spherisorb ODS 2, 3 μm,
4.6 i.d. × 150 mm column was used for all samples. After drying
the extract with nitrogen gas, the carotenoids were dissolved in
2 mL acetone, filtered through a 0.22 µm PTFE syringe filter
(Millipore), and 10 μL were injected. The mobile phase consisted
of acetonitrile (containing 0.05% triethylamine), methanol, and
ethyl acetate. A concave gradient was employed, from 95:5:0 to
60:20:20 in 20 minutes, maintaining the last proportion until
the end of the run. Reequilibration took 15 minutes (time of set
up), and the flow rate was 0.5 mL/minute. For quantification,
calibration curves were constructed for β-cryptoxanthin,
β-carotene and lycopene with five concentration levels, each
in triplicate. The carotenoid quantification was performed by
the comparison of the peak area of the sample with that of
the standard, injected daily. The identification of carotenoids
was performed according to Rodriguez-Amaya (1999) by
the combined use of chromatographic behavior, UV-visible
spectra obtained with a photodiode array detector, and
co‑chromatography with authentic carotenoid standards. The
results were expressed as µg.g-1 fresh sample.
2.10 Statistical analysis
All measurements were carried out in triplicate. The results
were analyzed by one-way analysis of variance (ANOVA)
followed by Tukey´s test when appropriate. Carotenoid data were
analyzed by the Student´s T test. The results were considered
significant when p < 0.05. Statistical analyses were carried out
using Statistica 6.0 (Copyright Sta Soft, Inc 1984-2001).
3 Results and discussion
The quality parameters of purple, red, and orange-fleshed
pitanga fruits are shown in Table 1. Purple-fleshed pitanga had
higher pH, total soluble solids, and acidity than those of red and
orange-fleshed fruits (p < 0.05). Orange and red‑fleshed pitanga
had similar pH and total soluble solids, but the red‑fleshed
fruit had higher acidity than that of the orange‑fleshed pitanga
(p < 0.05). The pH of red-fleshed pitanga is close to that
149
 Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.)
Table 1. Quality parameters of purple, red, and orange-fleshed pitanga (Eugenia uniflora L.).
Samples pH
Legal limits (Brazil) 2.5 - 3.4
Purple 3.38 ± 0.02a
Red 2.88 ± 0.06b
Orange 3.01 ± 0.11b
Results are means ± standard deviations (n = 3). Means with different letters within the same column are statistically different (p < 0.05). TSS: total soluble solids.
previously reported for commercial frozen pulp of pitanga
(2.89) (SALGADO; GUERRA; MELO FILHO, 1999). However,
the total soluble solids content obtained in the present study is
higher than that found for frozen pulp (SALGADO; GUERRA;
MELO FILHO, 1999). The quality characteristics of the purple,
red, and orange pitanga fruits analyzed are within the legal
limits established for frozen fruit pulp in Brazil (BRASIL,
2000) indicating that the maturation stage of the pitanga fruits
evaluated was suitable for processing into frozen pulp.
The moisture content varied significantly among the
pitanga samples with different flesh color: orange > red
> purple (Table  2). Although the moisture content of all
samples was lower than previously reported for pitanga (88%)
(UNIVERSIDADE..., 2006) and for commercial frozen pitanga
pulps (90.5%) (SALGADO; GUERRA; MELO FILHO, 1999), it
is still considered high. This characteristic is common among
fruits from the Myrtaceae family, which are classified as
succulent (GEMTCHÜJNICOV, 1976).
Purple-fleshed pitanga had the highest ash content followed
by orange and red- fleshed pitanga (p < 0.05). The ash content
of all samples was higher than previously reported for pitanga
(0.4%) (UNIVERSIDADE..., 2006), which demonstrates the
good concentration of minerals in the samples analyzed. No
significant difference was observed in the protein, fat, and
carbohydrate contents, which were higher than previously
reported for pitanga (0.9, 0.2 and 10.2%, respectively)
(UNIVERSIDADE..., 2006). As observed for other fruits, these
data show that carbohydrates were the major contributors to the
caloric value of pitanga with minor contribution from protein
and fat.
The predominant fatty acids in all pitanga samples were
palmitic (C16:0), followed by oleic (C18:1n9c) and linoleic
acids (C18:2n6) (Table 3). No studies were found on the fatty
acid composition of pitanga or other fruits from the Myrtaceae
family.
Pitanga fruits had a high proportion of unsaturated
fatty acids (49-56%), 20-25% monounsaturated and 29-32%
polyunsaturated fatty acids. No significant difference was
found in palmitic and linolenic (C18:3n3) acids among the
samples (Table 3). Oleic acid was found at a higher proportion
in purple pitanga, followed by red and orange pitangas, whereas
palmitoleic acid (C16:1n7c) was higher in orange and red fruits
than in purple pitanga. Linoleic acid was found at a higher
proportion in purple and red fruits than in orange pitanga.
150
TSS (ºBrix ) Acidity Yield (%)
(% citric acid)
> 6.0 > 0.92 -
13.8 ± 0.2ª 1.87 ± 0.09a 74.4
11.5 ± 0.0b 1.67 ± 0.01b 76.8
11.8 ± 0.2b 1.63 ± 0.02c 77.2
The phenolic compounds influence the fruit quality
contributing both to their sensory and health-promoting
properties (SCALZO  et  al., 2005). The phenolic content and
antioxidant capacity of the extracts of the three fruits are
shown in Table 4. The methanolic extract from purple-fleshed
pitanga had higher phenolic content than those of the red and
orange‑fleshed fruits (p < 0.05; Table 4), possibly due to the
presence of anthocyanins. According to Reynerston et al. (2008),
who analyzed and quantified several antioxidants and anti-
inflammatory flavonols, phenolic acids, and anthocyanins from
14 underutilized tropical Myrtaceae fruits, the anthocyanins are
the most abundant compounds among those quantified and are
responsible for the bright color of those fruits.
The phenolic content of purple fleshed pitanga was higher
than previously reported for purple (325 mg catechin.100 g-1 f.w.)
and red (257 mg catechin.100 g-1 f.w.) mature pitanga from
Pernambuco (LIMA; MÉLO; LIMA, 2002) and for cambuci
(Campomanesia phea Berg.), which also belongs to the Myrtaceae
family (246 mg gallic acid.100 g-1 f.w.) (GENOVESE et al., 2008).
Although red and orange-fleshed pitanga had lower phenolic
content when compared to the purple samples, its phenolic
content is higher than that of araçá (Psidium guineensis Sw.),
which is also a Myrtaceae fruit (129 mg gallic acid.100 g-1 f.w.)
(GENOVESE et al., 2008). Moreover, the phenolic content of
pitanga fruits was higher than that of mulberry, grape, and açaí
pulps (119, 117 and 137 mg gallic acid.100 g-1 f.w., respectively)
(KUSKOSKI  et  al., 2006). However, the phenolic content of
pitanga fruits was 5 to 10 fold lower than that of pitanga seeds
(BAGETTI et al., 2009).
DPPH and FRAP assays are indicated as simple and
rapid methods for assessing the antioxidant capacity of fruits
and vegetables. The antioxidant capacity of pitanga fruits,
determined by the FRAP and DPPH assays, was expressed
as equivalents of the standard antioxidant trolox, which is a
hydrosoluble analog of vitamin E. Both the ferric-reducing
power and the DPPH radical scavenging capacity were higher
for the methanolic extracts from purple fleshed color pitanga
than for the red and orange fruits (p < 0.05) (Table 4). Several
authors demonstrated a strong positive correlation between
phenolic content and the antioxidant capacity of fruits
(VISON et al., 1998; KAUR; KAPPOR, 2001; ABIDILLE et al.,
2005; PINTO; LAJOLO; GENOVESE, 2007). We also found a
highly positive correlation between the content of phenolics
and DPPH (r2 = 0.987; p < 0.05) and FRAP (r2 = 0.983; p < 0.05)
values. This suggests that phenolics are the major responsible
Ciênc. Tecnol. Aliment., Campinas, 31(1): 147-154, jan.-mar. 2011
 Bagetti et al.

Table 2. Proximate composition (%) of purple, red, and orange-fleshed pitanga (Eugenia uniflora L.).
Samples Moisture Ash Protein Fat Carbohydrate*
Purple 81.2 ± 0.0c 2.4 ± 0.1ª 1.2 ± 0.5a 0.4 ± 0.0a 14.8 ± 0.4a
Red 83.9 ± 0.0b 1.1 ± 0.0c 1.4 ± 0.0a 0.4 ± 0.0a 13.2 ± 0.0a
Orange 84.7 ± 0.2a 1.7 ± 0.8b 1.1 ± 0.0a 0.5 ± 0.0a 12.9 ± 1.1a
Results are means ± standard deviations (n = 3). Means with different letters within the same column are statistically different (p < 0.05). *Calculated by difference.

Table 3. Fatty acid composition (% of total fatty acids) of purple, red, and orange-fleshed pitanga (Eugenia uniflora L.).
Fatty acids Purple Red Orange
C16:0 34.6 ± 1.0a 33.4 ± 0.2a 34.7 ± 0.2a
C16:1n7c 2.7 ±0.1b 3.2 ± 0.1a 3.0 ± 0.1a
C18:1n9c 22.4 ± 0.1a 21.1 ± 0.2b 17.6 ± 0.2c
C18:2n6c 18.9 ± 0.2a 18.8 ± 0.4a 17.0 ± 0.3b
C18:3n3 12.8 ± 0.6a 13.1 ± 0.2a 12.4 ± 0.3a
NI 8.6 ± 0.6 7.8 ± 0.7 7.9 ± 0.1
Results are means ± standard deviations (n = 3). Means with different letters within the same row are statistically different (p < 0.05). C12:0, C14:0, C14:1n5, C18:0, C18:1n9t, C18:2n6t,
C20:1n9, C20:4n6, C20:5n3, C22:0, C22:5n3 and C22:6n3 were not detected. NI: unidentified compounds.

Table 4. Phenolic content and antioxidant capacity of methanolic extracts from purple, red, and orange-fleshed pitanga (Eugenia uniflora L.).
Samples Phenolic content DPPH FRAP
(mg gallic acid.100 g-1) (mmol trolox.100 g-1 ) (mmol trolox.100 g-1)
Purple 463 ± 16a 3.1 ± 0.7a 3.1 ± 0.6a
Red 210 ± 3b 1.4 ± 0.1b 1.4 ± 0.3b
Orange 179 ± 5b 1.4 ± 0.0b 1.1 ± 0.1b
Results are expressed as gallic acid or trolox equivalents per 100 g of fresh pulp used to prepare the extract and are the means ± standard deviations (n = 3); DPPH:
1,1-diphenyl‑2‑picrylhydrazyl; FRAP: ferric reducing antioxidant power. Different letters within the same column indicate significant differences (p < 0.05).

compounds for the antioxidant capacity of the methanolic
extracts from pitanga samples.
Among phenolic compounds, the anthocyanin content has
been suggested as an important criterion for predicting a high
antioxidant activity of fruits since anthocyanin-rich samples
usually show the highest antioxidant capacity (HASSIMOTTO;
GENOVESE; LAJOLO, 2005). Therefore, we extracted
anthocyanins from pitanga pulp using an ethanolic solution.
The results of anthocyanin content and antioxidant capacity
of these extracts are shown in Table 5. As with the phenolic
content, the ethanolic extract from purple-fleshed pitanga had
the highest anthocyanin content followed by the extracts from
red and orange samples (p < 0.05). The anthocyanin contents of
purple and red fleshed pitanga are higher than those of frozen
pulps of blackberry (Morus nigra) (41.8 mg.100 g-1), grape
(Vitis vinifera) (30.9 mg.100 g-1), and açaí fruit (Euterpe oleracea)
(22.8 mg.100  g-1) although lower than those of methanolic
(578 mg.100 g-1) and ethanolic extracts (596 mg.100 g-1) from
baguaçu (Eugenia umbelliflora Berg.) (KUSKOSKI et al., 2006),
which is from the same genus as pitanga.
The DPPH radical scavenging capacity was not different
among the ethanolic extracts from pitanga samples. However,
the ferric-reducing power of the ethanolic extract from
purple-fleshed pitanga was higher than those of the other
samples. Moreover, the anthocyanin content had a positive
correlation with FRAP values (r2 =0.938; p < 0.05), but showed
no relationship with DPPH values (data not shown). The
antioxidant capacity (DPPH and FRAP values) of anthocyanin
extracts (Table 5) was (2.6 to 29 fold) higher than that of the
phenolic extracts (Table 4).
Two possible explanations can be given for the discrepancy
noted above. Firstly, the two assays are based on different
principles. While the FRAP assay measures the ferric reducing
capacity of antioxidants, the DPPH assay measures the ability
of antioxidants to scavenge the DPPH radical. Secondly, the
conditions used to obtain the anthocyanin extract like the
successive washing until complete extraction of pigments or
the polarity of the extracting solution might have led to the
extraction of more compounds with greater antioxidant capacity.
In agreement with this proposal, Beekwilder et al. (2005) found
that anthocyanins, ellagitanins, and proanthocyanidins are the
major compounds responsible for the antioxidant capacity of
raspberry samples.
The results demonstrated that pitanga is a rich source of
anthocyanins when compared with other fruits, and that purple
pitanga, in general, had the highest antioxidant capacity when
compared to the other fleshed color samples.
α-Carotene, β-carotene, β-cryptoxanthin, lycopene,
lutein, and zeaxanthin are the most studied and are considered

Ciênc. Tecnol. Aliment., Campinas, 31(1): 147-154, jan.-mar. 2011 151

 Physicochemical characterization and antioxidant capacity of pitanga fruits (Eugenia uniflora L.)
Table 5. Total anthocyanin content and antioxidant capacity of ethanolic extracts from purple, red, and orange-fleshed pitanga (Eugenia uniflora L.).
Samples Anthocyanin content
(mg.100 g-1)
Purple 136 ± 6a
Red 69 ± 3b
Orange 25 ± 1c
Results are expressed as anthocyanin content or trolox equivalents per 100 g of fresh pulp used to prepare the extract and are the means ± standard deviations (n = 3); DPPH:
1,1-diphenyl‑2‑picrylhydrazyl; FRAP: ferric reducing antioxidant power. Different letters within the same column indicate significant differences (p < 0.05).
Table 6. Carotenoid composition (µg.g-1) of red and orange-fleshed pitanga (Eugenia uniflora L.).
Samples β-Cryptoxanthin
Red 16 ± 2
Orange 34 ± 7*
Results are the mean ± standard deviation (n = 3). *Different from red samples (Student’s T test, p <0.05).
the most important carotenoids in terms of human health
(RODRIGUEZ-AMAYA, 1999). Among them, lycopene has
remarkably high antioxidant efficiency (DI MASCIO; KAISER;
SIES, 1989) and has been suggested to protect humans against
degenerative disorders (CLINTON, 1998). The carotenoids
found in red and orange pitanga samples in the present study
were lycopene, β-cryptoxanthin, and β-carotene (Table 6).
Rubixanthin was also detected, but as a minor carotenoid.
The lycopene contents of the red and orange samples
analyzed in this work were much higher than those of pitanga
samples from São Paulo (71 µg.g-1) and Paraná (14 µg.g-1)
(PORCU; RODRIGUEZ-AMAYA, 2008). Moreover, the pitanga
samples from the state of Rio Grande do Sul had higher lycopene
content than that of the fruits considered as important sources of
lycopene such as watermelon (36 µg.g-1) (NIIZU; RODRIGUEZ-
AMAYA, 2003), guava (53 µg.g-1) (PADULA; RODRIGUEZ-
AMAYA, 1986), and papaya (cv. Formosa, 26 µg.g-1) (KIMURA;
RODRIGUEZ-AMAYA; YOKOYAMA, 1991). Orange-fleshed
pitanga had higher β-carotene and β-cryptoxanthin content
than red pitanga (p < 0.05). The β-carotene and β-cryptoxanthin
contents of red pitanga obtained in the present study are similar
to those previously reported for red pitanga from São Paulo and
Paraná (PORCU; RODRIGUEZ-AMAYA, 2008).
4 Conclusions
Only slight differences were observed in the quality
parameters and in the proximate and fatty acid compositions
among the fruits with different flesh color. Although the
red-fleshed pitanga had higher lycopene content, the
orange‑fleshed pitanga had higher β-cryptoxanthin and
β-carotene concentrations than the red fruit. The extracts
from purple-fleshed pitanga had the highest total phenolic
and anthocyanin content along with the highest antioxidant
capacity. The antioxidant capacity determined by the DPPH
and FRAP assays of the methanolic pitanga extracts was highly
correlated with the total phenolic content, but in ethanolic
extracts, the anthocyanin content was correlated only to FRAP
antioxidant capacity. The results showed that purple fleshed
pitanga cultivated in the Rio Grande do Sul is a rich source of
152
DPPH FRAP
(mmol trolox.100 g-1 ) (mmol trolox.100 g-1)
37 ± 2a 8.2 ± 0.4a
41 ± 0a 4.4 ± 0.3b
41 ± 0 a 4.2 ± 0.4b
Lycopene β-Carotene
166 ± 7 2.9 ± 0.8
151 ± 30 5.1 ± 0.8*
phenolics, whereas the orange and red-fleshed pitanga fruits
are rich sources of carotenoids.
Acknowledgements
The authors thank Embrapa Clima Temperado of
Pelotas‑RS for the samples of pitanga and Carlos Rubini Junior
for the work in the gas chromatograph. Tatiana Emanuelli and
Delia Rodriguez-Amaya are the recipients of CNPq research
fellowships. Milena Bagetti is the recipient of a CAPES Master
Degree fellowship. Jaqueline Piccolo is the recipient of a CNPq
Master Degree fellowship. This study was supported by Edital
Casadinhos (FAPERGS/CAPES) to PPGCTA-UFSM.
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